Vegan Pink Pasta arrived in our kitchen on an evening when Teresa’s youngest granddaughter was coming to dinner and had recently announced that she was eating plant-based. Teresa had spent the whole afternoon worrying about what to make that would be both satisfying and genuinely special and not just a bowl of plain vegetables that everyone picked at politely. Lucia suggested cashews soaked in hot water. Maria suggested the beetroot sitting in the vegetable drawer. And something clicked between all three of them at once because within minutes the oven was preheating and the cashews were in their soaking bowl and by the time the granddaughter arrived the kitchen was already glowing with the most extraordinary deep pink fragrance.
Vegan Pink Pasta is one of the most visually stunning things we have ever put on a dinner table and the fact that it is entirely plant-based and made from nothing but whole honest ingredients makes it even more remarkable. A roasted beetroot blended with soaked cashews and plant-based milk creates a silky creamy sauce in the most gorgeous shade of deep rose pink.
Tossed with pasta and a base of sautéed shallot and garlic with herbs and a touch of heat from chili flakes, it is comfort food that happens to be completely dairy-free and happens to look like something from a very good restaurant. Come follow us on Pinterest where we share beautiful and creative recipes like this one from our kitchen every single week.
Table of Contents
Why You Will Love This Vegan Pink Pasta Recipe
This Vegan Pink Pasta recipe proves definitively that plant-based pasta can be just as creamy, just as rich, and just as deeply satisfying as any dairy-based version you have ever eaten. The secret is the cashew cream, soaked raw cashews blended with roasted beetroot and plant-based milk until the mixture is completely smooth and silky with a color so vibrant and beautiful it genuinely stops people in their tracks when they see the bowl arrive on the table.
The roasted beetroot rather than boiled is a technique worth noting carefully. Roasting concentrates the beet’s natural sweetness and deepens its color while boiling dilutes both. The extra hour in the oven is what gives this sauce its depth and its intensity of color and flavor. The starchy reserved pasta water folded into the sauce at the end is the technique that makes it cling to every piece of pasta in that silky restaurant-quality way. Our Margherita Pizza makes a beautiful and simple Italian companion alongside this pasta for a full plant-based dinner that feels genuinely celebratory.
Ingredients Needed for This Vegan Pink Pasta Recipe
For the Roasted Beet:
- 1 medium Beet (about 150g), peeled
- A drizzle of Olive Oil and Salt
For the Cashew Cream:
- 1 cup Raw Cashews, soaked 30 minutes in hot water then drained and rinsed
- ½ cup Unsweetened Plant-Based Milk
- ¼ tsp Salt
For the Pasta:
- 12 oz (340g) Short Pasta such as penne or rotini
For the Sauce Base:
- 2 tbsp Dairy-Free Butter
- 1 Shallot, finely minced
- 2 cloves Garlic, minced
- 1 tsp Granulated Sugar
- 1 cup Reserved Pasta Cooking Water
- ½ tsp Crushed Red Chili Flakes (optional)
- 2 tsp Dried Basil
- 1 tsp Dried Oregano
- ¼ tsp Freshly Ground Black Pepper
- ¼ tsp Salt
For Optional Garnish:
- Vegan Parmesan, grated or shaved
- Fresh Parsley
- Fresh Basil Leaves
How to Make This Vegan Pink Pasta Recipe
Begin with the roasted beet as it takes the longest and everything else can be prepared around it. Preheat your oven to 425°F. Place the peeled beet on a square of aluminum foil, drizzle with a little olive oil and a pinch of salt, and wrap it tightly into a sealed packet. Nestle the packet in a small ramekin or baking dish to keep it stable and roast for 50 to 60 minutes until the beet is completely fork-tender all the way through. Allow it to cool slightly before handling. The roasting concentrates the natural sweetness and deepens that beautiful deep pink color in a way that boiling simply cannot replicate.
While the beet is roasting, soak the raw cashews. Place them in a heatproof bowl, cover with boiling hot water, and leave to soak for at least 30 minutes. For an even silkier result, soak them in cold water overnight in the refrigerator. Once soaked, drain and rinse the cashews thoroughly to remove any excess starch. Add the soaked drained cashews, the cooled roasted beet, and the quarter teaspoon of salt to a blender and blend on high speed until the mixture is completely smooth, silky, and a gorgeous deep rose pink with no grainy texture remaining at all. Add the plant-based milk and blend again briefly until fully incorporated. Set the cashew beet cream aside.
Cook the pasta in a large pot of generously salted boiling water until al dente. Reserve a full cup of the starchy pasta cooking water before draining, cara mia. This is absolutely essential and not worth skipping. Drain the pasta and set aside.
In a large skillet over medium heat, melt the dairy-free butter. Add the minced shallot, black pepper, and quarter teaspoon of salt and sauté for about 5 minutes, stirring frequently, until the shallot is translucent and fragrant. Add the minced garlic and cook for one more minute until it blooms and becomes aromatic. Pour the cashew beet cream into the skillet with the sautéed shallot and garlic and stir to combine. Add half a cup of the reserved pasta water, the sugar, dried basil, dried oregano, and chili flakes if using and stir everything together well. Allow the sauce to heat through over medium heat for about 5 minutes, stirring occasionally, until it is smooth, hot, and gently bubbling.
Add the cooked drained pasta directly to the skillet and toss thoroughly until every piece is completely coated in that stunning pink cream sauce. Add more reserved pasta water a little at a time if the sauce is too thick, tossing between each addition, until you reach a silky and loose consistency that coats the pasta beautifully without being too heavy. Serve immediately in warm bowls topped with vegan Parmesan, fresh parsley, and fresh basil leaves.
How to Serve This Vegan Pink Pasta Recipe
Serve this pasta immediately while the sauce is at its most vibrant and the color is at its most stunning. The pink fades slightly as the pasta sits and cools so this is a dish that rewards serving promptly. A sprinkle of vegan Parmesan or nutritional yeast over each bowl, a few torn fresh basil leaves, and a crack of black pepper make the presentation genuinely beautiful and restaurant-worthy. A simple green salad with arugula, cucumber, and lemon vinaigrette alongside provides a fresh clean contrast to the richness of the cashew cream sauce. Our Lemon Pasta brings a beautiful bright citrus contrast that makes a stunning companion alongside this deep pink pasta on any table.
How to Store This Vegan Pink Pasta Recipe
Store leftover pasta in an airtight container in the refrigerator for up to 3 to 4 days. The sauce will thicken considerably overnight in the refrigerator which is normal. When reheating, add a generous splash of plant-based milk or water to the pasta and warm gently on the stovetop or in the microwave, stirring occasionally, until the sauce loosens and the pasta is warmed through. The cashew beet sauce can be made up to 5 days in advance and stored separately in the refrigerator. Simply cook fresh pasta and toss it with the reheated sauce when you are ready to serve for the best texture and freshest presentation.
Tips to Make This Vegan Pink Pasta Recipe
Always roast the beet rather than boiling it. Roasting concentrates the flavor and intensifies the color. Boiling dilutes the natural sweetness and gives you a paler and less vibrant pink sauce. Soak the cashews for the full 30 minutes in hot water at minimum and overnight in cold water for the silkiest possible result. Under-soaked cashews will leave the sauce with a grainy texture that no amount of blending will fully smooth out. Add the reserved pasta water gradually rather than all at once. Start with a quarter cup, toss well, and assess the consistency before adding more. The goal is a sauce that coats the pasta silkily without making the bowl watery.
Helpful Notes for This Vegan Pink Pasta Recipe
Raw cashews are essential for this recipe. Roasted cashews have a distinct toasty flavor that will overpower the delicate sweetness of the beet and make the sauce taste much heavier than it should. When buying cashews for this recipe look for raw unsalted cashews that are pale in color and plump. Any dark spots or shriveling indicates cashews that are past their best and will not blend into the smooth sauce this recipe needs. The teaspoon of sugar in the sauce base is a small but important detail. It rounds out the earthy beet flavor and balances the slight bitterness that can sometimes come through from the cashews and the herbs. It does not make the sauce taste sweet.
Variation of This Vegan Pink Pasta Recipe
Maria made a version with a handful of baby spinach stirred into the finished sauce at the very last moment before serving and the deep green leaves against the pink sauce in the bowl was one of the most visually beautiful pasta dishes we have ever plated together. Teresa tried adding a tablespoon of sun-dried tomato paste to the cashew cream before blending and the depth of savory tomato flavor it added alongside the sweet roasted beet was completely extraordinary.
For a spicier version, double the chili flakes and add a pinch of smoked paprika to the sauce base for a pasta that is warming and deeply flavorful and still completely stunning in its color. Our Vegan Lemon Blueberry Cupcakes make a beautiful and completely plant-based dessert that follows this pasta perfectly for a full vegan dinner that impresses absolutely everyone at the table.
FAQs About This Vegan Pink Pasta Recipe
Can I use canned beets instead of roasting a fresh one?
Yes. Canned beets are a convenient shortcut and will work well in this recipe. Drain and rinse them thoroughly before adding to the blender. The color may be slightly less vibrant than freshly roasted beet and the flavor a little less sweet and concentrated but the result will still be a beautifully pink and delicious pasta sauce.
What plant-based milk works best in the cashew cream?
Unsweetened oat milk or unsweetened soy milk give the most neutral and creamy result that lets the beet and cashew flavors shine clearly. Avoid sweetened or flavored varieties of any plant milk as they will introduce unwanted sweetness or competing flavors into the sauce. Full-fat coconut milk will work but adds a subtle coconut note that not everyone finds desirable in a savory pasta sauce.
How do I know when the cashew cream is smooth enough?
Blend on high speed for at least 1 to 2 full minutes after everything is in the blender. Run your fingertip through a small amount of the blended cream. If it feels completely smooth and velvety with no graininess at all it is ready. If there is any sandy or gritty texture, blend for another minute. A high-powered blender makes this step significantly easier and faster.
Conclusion
This Vegan Pink Pasta is one of the most beautiful and genuinely surprising recipes we have ever shared from our kitchen and every single time we make it the reaction around the table is the same. First the eyes go wide at the color. Then the silence after the first bite. Then someone says, this is vegan? And the answer is yes, completely, and it is extraordinary. We hope it brings that same wonderful surprise and joy to your table. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Vegan Pink Pasta The Most Beautiful and Creamy Plant Based Pasta You Will Make
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A stunning Vegan Pink Pasta made with roasted beetroot and soaked cashews blended into a silky creamy sauce the most beautiful shade of deep rose pink. Completely plant-based, deeply satisfying, and unlike anything else you have ever made for dinner.
Ingredients
1 medium Beet about 150g peeled
Olive Oil and Salt for roasting
1 cup Raw Cashews soaked 30 minutes in hot water drained and rinsed
1/2 cup Unsweetened Plant-Based Milk
1/4 tsp Salt for cashew cream
12 oz Short Pasta penne or rotini
2 tbsp Dairy-Free Butter
1 Shallot finely minced
2 cloves Garlic minced
1 tsp Granulated Sugar
1 cup Reserved Pasta Cooking Water
1/2 tsp Crushed Red Chili Flakes optional
2 tsp Dried Basil
1 tsp Dried Oregano
1/4 tsp Freshly Ground Black Pepper
1/4 tsp Salt for sauce
Vegan Parmesan for garnish optional
Fresh Parsley for garnish
Fresh Basil Leaves for garnish
Instructions
1. Preheat oven to 425°F. Wrap peeled beet in foil with olive oil and salt. Roast 50 to 60 minutes until fork-tender. Cool slightly.
2. Soak raw cashews in boiling hot water for 30 minutes. Drain and rinse thoroughly.
3. Blend soaked cashews, roasted beet, salt, and plant-based milk until completely smooth and silky. Set aside.
4. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining. Set pasta aside.
5. Melt dairy-free butter in a large skillet over medium heat.
6. Add minced shallot, black pepper, and salt. Sauté 5 minutes until translucent.
7. Add garlic and cook 1 minute until fragrant.
8. Pour cashew beet cream into skillet and stir to combine.
9. Add 1/2 cup reserved pasta water, sugar, basil, oregano, and chili flakes. Stir well and heat through 5 minutes.
10. Add cooked pasta and toss to coat completely.
11. Add more pasta water gradually if needed for silky consistency.
12. Serve immediately topped with vegan Parmesan, fresh parsley, and basil.
Notes
Always roast the beet rather than boiling for the most vibrant color and concentrated flavor.
Use raw unsalted cashews only. Roasted cashews will overpower the sauce.
Soak cashews fully for a completely smooth and silky sauce with no graininess.
Add reserved pasta water gradually for perfect sauce consistency.
Cashew beet sauce can be made up to 5 days ahead and stored separately in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 8g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan pink pasta, beetroot pasta, cashew cream pasta, plant based pasta recipe
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